JPH0530902A - Dairy products - Google Patents

Abstract

(57) [Summary] [Composition] Dairy products to which sunflower oil is added. [Effect] According to the present invention, the stubbornness of taste can be alleviated while maintaining the unique flavor of dairy products. Since sunflower oil contains a large amount of unsaturated fatty acids and vitamin E, they can be added to dairy products to enhance the nutritional value.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dairy product in which a unique persistent taste is mitigated without impairing the flavor.

[0002]

2. Description of the Related Art Milk products containing a large amount of milk fat such as milk, butter, cheese and ice cream have a unique and persistent taste.

On the other hand, soy milk, margarine, vegetable cheese and the like have been produced in large numbers as substitutes for them and are commercially available.
Soymilk and vegetable cheese are made from soybean as a main raw material, and margarine uses soybean oil, cottonseed oil, palm oil, etc. as main raw materials.

[0004]

Since the above-mentioned dairy products containing a large amount of milk fat have a persistent taste, it is desired to develop a product in which this taste is alleviated.

On the other hand, soy milk, margarine, vegetable cheese, etc., have the characteristics of the dairy product itself erased because the main raw materials of the dairy product are all changed, and thus the flavor and taste are extremely different. Therefore, there is a problem in acceptability to consumers.

An object of the present invention is to solve the above-mentioned problems and to provide a means for alleviating the persistent taste of dairy products while maintaining the unique flavor of dairy products.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that when sunflower oil is added to a dairy product, the dairy product's persistent flavor is maintained while maintaining the unique flavor of the dairy product. The inventors have found that the taste can be alleviated and have completed the present invention.

The dairy product in which the effects of the present invention are exhibited is not particularly limited as long as it contains a large amount of milk fat and has a persistent taste. Fermented beverages such as milk, cream, ice cream, condensed milk, butter, cheese, yogurt and the like. Is.

An appropriate amount of sunflower oil added is about 5 to 70%, especially about 10 to 50% of the milk fat contained in the dairy product. As for individual dairy products, milk and processed products are milk and processed products 100 Milk fat 3.3-4.0%
On the other hand, it is preferable to add 0.3 to 1.5% of sunflower oil and homogenize. For creams, cream 100
Formulations of 5-30% for 20-45% milk fat are preferred. Ice cream milk fat 6-12% and condensed milk milk fat 7-8% are preferably 2-8%. 20 to 35% of cheese milk fat is preferably mixed to 5 to 25% of the raw material milk before being hardened with rennet. In a fermented milk drink such as yogurt, 2 to 15% of the total amount of milk and skim milk used therein is preferable. In addition, all% in this specification are weight%.

The sunflower oil may be added uniformly in the dairy product using a known stirrer, mixer or kneader.

[0011]

The sensory test of the amount of sunflower oil blended, the flavor, and the stubbornness of taste was described in each Example. By blending sunflower oil in the respective preferable ranges, the taste consistency was improved without impairing the flavor.

[0012]

【Example】

Example 1 Milk of milk (milk fat content 3.2%) 10 kg, sunflower oil 100 g
Was prepared and homogenized with a high pressure homogenizer.
This was heat-sterilized with a continuous heater at 125 ° C. for 5 seconds to obtain sunflower oil mixed milk. It was evaluated by a panelist in comparison with commercial milk. The results are shown in the table below.

[0013]

[Table 1]

Example 2 180 kg of milk (milk fat content 3.2%) was sterilized by heating at 65 ° C. for 30 minutes, and then 45 g of calcium chloride and 35 kg of sunflower oil were mixed. After cooling to 30 ℃, add 5 kg of lactic acid bacteria starter,
Fermented for 30 minutes. Next, 3 g of rennet was added and coagulation was performed. The curd that had solidified was cut and gradually warmed with gentle stirring to make the curd sufficiently firm. The whey was discharged, and the cheese cloth was put in a mold and pressed for 30 hours. Temperature 10 ℃, humidity 90%
It was aged in the aging room while appropriately ventilating to obtain 18 kg of sunflower oil mixed cheese. The obtained sunflower oil blended cheese was compared with a sunflower oil-free cheese produced in the same manner, and evaluated by 9 panelists.

[0015]

[Table 2]

Example 3 To 3 kg of skim milk was added 500 g of sweetened condensed milk and 200 g of sugar (milk fat content 1.2%), and 200 g of sunflower oil was further prepared. After stirring and melting, the mixture was heated to 60 ° C. and homogenized with a 100 KG high pressure homogenizer. Further sterilize by heating at 87 ℃ for 30 minutes, then cool to 40 ℃,
120 g starter and 10 g vanilla flavor were added. This was placed in a pre-sterilized bottle and fermented at 35 ° C for 12 hours. As a comparative product, a yogurt was prepared according to the same composition except that sunflower oil was not prepared, and used as a sample product. In the evaluation, all the comparative products were given 3 points.

[0017]

[Table 3]

Example 4 Cream 4.9 kg Sugar 4.2 kg Sweetened condensed milk 14 kg Stabilizer 0.2 kg Whole milk 44.8 kg Nonfat dry milk 1.4 kg Monoglyceride 0.2 kg

To the ice cream mix (milk fat content 7%) having the above composition, 3.0 kg of sunflower oil was prepared, mixed and dissolved, and sterilized by heating at 70 ° C. for 30 minutes, and then homogenized at 100 KG by a high pressure homogenizer. After being rapidly cooled, it was aged at 4 ° C. for 24 hours, and frozen with stirring in a brine freezer to produce an ice cream. As a comparative product, an ice cream containing no sunflower oil was similarly produced and evaluated.

[0020]

[Table 4]

[0021]

EFFECTS OF THE INVENTION According to the present invention, the stubbornness of taste can be alleviated while maintaining the unique flavor of dairy products. Since sunflower oil contains a large amount of unsaturated fatty acids and vitamin E, they can be added to dairy products to enhance the nutritional value.

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Claims (1)

[Claims] 1. A dairy product to which sunflower oil has been added.